Gluten-Free Pumpkin Spice Muffins

Inspiration strikes again, threefold:

1. Whole Wheat Muffins from Mark Bittman!!  For some reason, reading about Whole Wheat Muffins on his New York Times blog made me desperate to make muffins.  Now. With pumpkin.
2. Inspired by all the non-wheat flours in my pantry, I had to try something gluten-free.
3. Meghan Telpner’s Turmeric Tea (like Chai, with Turmeric!) has been the new go-to drink around here.  I even bought almond milk for it.  Yummm, I am so in love with the Chai spices.  And they go well with pumpkin, so I combined the ideas!  The pieces of ginger in this are a wonderful “hit” when you get to them — I think crystallized ginger (or toasted walnuts, or even chocolate chips) would also be lovely here.

Because, don’t we all need pumpkin muffins on a Thursday morning?

Oh yes, I made mini-muffins, because I like them that way.  I think these would be excellent as full-sized muffins, too.

Gluten-Free Pumpkin Spice Muffins

Adapted from Mark Bittman’s Whole Wheat Muffins, makes 24 mini-muffins, or 12 regular muffins

Dry Ingredients

• 1 c. brown rice flour
• 1 1/2 c. amaranth flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1-inch nub of ginger, finely chopped
• pinch of cloves
• pinch of nutmeg
• 1 tsp. cinnamon
• 1 tsp. turmeric (optional, but you’ll love it)

Wet Ingredients

• 1 1/2 c. canned pumpkin
• 1/2 c. agave or honey
• 1 egg, beaten
• 1/2 c. milk (skim, soy, almond, rice)
• 1 tsp. vanilla

Preheat oven to 375 F.

Spray a muffin tin with cooking spray.

In a large mixing bowl, combine dry ingredients.  In a separate bowl, combine wet ingredients.  Fold wet ingredients into dry ingredients and stir to incorporate.

Fill muffins tins, and bake for 18-20 minutes for mini-muffins, or 25-30 minutes for full-sized muffins, until muffins are puffed and golden brown.